16 oz spaghetti pasta
4 oz guanciale
7 peeled San Marzano tomatoes (or, alternatively, 14 oz peeled tomatoes)
1 hot chili pepper
3 oz grated pecorino cheese
1/4 cup of wine
1 tbsp extra-virgin olive oil
- Cut the guanciale into small dices or strips, and add it to an iron saucepan with the chili pepper and the extra-virgin olive oil. Grate the pecorino cheese and set it aside for later.
- Brown the guanciale over high heat. Add the wine and wait for it to evaporate completely.
- When the guanciale is well cooked, remove it from the pan and set aside on top of a plate covered with paper towels. Keep it warm to prevent it from drying out too much. ù
- Wash the San Marzano tomatoes, blanch them, peel them, cut them into strips and clean them of their seeds. After that, put them in the same pan where you cooked the guanciale, add a little salt, and cook for a few minutes until you have a nice sauce.
- Remove the chili, and put the guanciale pieces back into the saucepan, and mix well.
- Boil the pasta al dente in salted water, and then drain it.
- Take a large bowl, and add the pasta together with the pecorino cheese. Stir well.
- Add the sauce, and give it one last stir.
- Prep Time: 5
- Cook Time: 30
- Category: Pasta
- Cuisine: Italian
Keywords: amatriciana pasta, amatriciana sauce, pasta all'amatriciana